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Cauliflower Soup

Here's my fave creamy veggie soup for a cold winter night. The thickness of the soup is determined by the ratio of cauliflower to water. Because cauliflowers are all different sizes, add stock or milk if the soup is too thick.

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Ingredients
Serves: 6

good knob butter

1 clove garlic, crushed

1/4 teaspoon ground nutmeg

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

1.4L water

1 head cauliflower, chopped

1 large carrot, diced

3 green onions, chopped

handful chopped fresh parsley

DirectionsPrep:5min › Cook:30min › Ready in:35min

In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to the boil, reduce heat, cover and simmer 20 minutes until cauliflower is tender.

In a small pan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.

Reviews in English (65)

Damn good! As an avid cooker I can highly recommend this to anybody! What I changed a bit: I used good chicken stock (Knorr brand is the best!) instead of water and I also added Cayenne pepper like some other reviewer suggested - only if you like spicy. A permanent recipe in my collection. You can serve this with a sprinkle of cheddar cheese and a drop of half-and half for presentation.
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27 Jan 2003
(Review from Allrecipes US | Canada)